TY  - GENERIC
DO  - 
UR  - http://dx.doi.org/
TI  - Physicochemical Characteristics, Oxidative Stability, and Microbiological Properties of Blended French Sauce with Olive and Soybean Oils and Augmented with Olive Leaf Polyphenolic Extract Obtained via Ultrasound-Assisted Extraction
T2  - Preprints
AU  - Aliyari, Mohammadamin
AU  - Rezaei, Karamatollah
PY  - 2021
DA  - 2021/04/23
PB  - Preprints